Mushroom Turnovers (Elsie)

Pastry
1 pkg. (250 gm) softened cream cheese
1/2 cup softened butter or marg.
1 1/2 cups all purpose flour
Cream together butter and cream cheese. Add flour gradually. Divide dough into 2 and chill in refrigerator at least 1 hour.
Roll the dough thinly and cut into circles about 3 1/2 inches wide
Filling
2 cups finely chopped mushrooms
1/2 cup finely chopped onion
1/4 cup butter
pinch salt
pinch thyme
5 tsp flour
5 tsp milk
1 egg, beaten
1 tbsp milk
Saute onions and mushrooms in 1/4 cup butter until onion is transparent.
Stir in salt, thyme, flour, and 5 tsp milk.
On each pastry circle spread 1 1/2 tsp filling. Combine egg and 1 tbsp milk and brush edges of pastry with the mixture.Fold circle in half, press edges with a fork to seal and make 3 small holes on top with a toothpick.
Brush top with egg mixture and bake on cookie sheet@ 400 until golden brown, about 12 minutes.
Makes 40 turnovers.
These may be made ahead and frozen before baking.